Ingredients

• ¾ lb shortcrust pastry
• 4 medium Bramley apples, sliced
• 4 heaped serving spoons (about 4oz) sugar
• 2 serving spoons water
• 1 tablespoon arrowroot, mixed with a splash of water
• 10 large fresh apricots, halved and stoned
•   apricot jam

Method

1. Roll out the pastry and line a 10-inch flan dish. Prick the bottom with a fork, making plenty of holes.
2. Put a sheet of greaseproof paper in the pastry case and fill with dried beans to hold the pastry in shape. Cook in a hot oven at 400°F/200°C/gas mark 6 for about 20 minutes.
3. At half time, once the pastry edges have set, remove the beans and paper so the pastry can dry out on the bottom. Turn the oven down by about 25°F and continue cooking.
4. While the pastry is cooking, slice the apples and put them in a pan with the sugar and water. Cook gently until the apple is fairly soft.
5. Mix the arrowroot with a splash of water and stir it into the cooked apples. Leave the mixture to cool a little.
6. Spoon the cooled apple mixture into the pastry case. Cut the apricots in half, remove the stones, and press them cut side up into the apple mixture.
7. Put a dollop of apricot jam in the middle of each apricot half, then bake in the oven for about 30 minutes until the apricots are soft and just lightly browned.

Notes